Recipe
Zuppa di pesce alla campidanese
The fishermen's stew of the Gulf of Cagliari, with mixed catch, tomato and toasted pane carasau: a seafood dinner that tells of the shores of Capoterra, Pula and Teulada.
Ingredients
Serves: 4
- Mixed soup fish (scorpionfish, gurnard, weever, cuttlefish) 1.2 kg
- Mussels 300 g
- Clams 300 g
- Tomato passata 300 ml
- Onion 1
- Garlic 2 spicchi
- Dry white wine 150 ml
- Parsley un mazzetto
- Chilli 1
- Pane carasau to serve 4 fogli
- Extra virgin olive oil and salt q.b.
Method
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Clean the fish: scale, gut, cut the larger ones into chunks. Purge mussels and clams in salted water for 30 minutes.
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In a wide pan, sweat chopped onion and a garlic clove in generous olive oil. Add the cuttlefish in pieces, deglaze with wine and let evaporate.
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Pour in the passata, chilli and a glass of hot water. Season lightly and simmer 15 minutes on low.
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Add the firmer fish (scorpionfish, gurnard) and cook 5 minutes, then add mussels and clams, cover and continue 5-6 minutes until they open.
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Turn off the heat and finish with plenty of chopped parsley. Rest 5 minutes: the broth settles.
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Lightly toast the pane carasau, lay it on the bottom of soup plates, ladle the hot stew over it and serve at once.